Associate in Science/Associate in Applied Science

Dietetic Technician (Culinary Dietetic Option) (226A)

The Dietetic Technician program prepares students to function at the generalist level of dietetic care under the supervision of a registered dietitian. Typical duties include supervision of employees, menu planning, patient interviewing, diet instruction for routine modification, employee training, food purchasing and supervision of food production. The dietetic technician is an integral part of the health care team in an occupation offering both personal and financial rewards.

The multi-disciplinary training will enable graduates to use culinary arts, nutrition and food service management skills in a variety of traditional and non-traditional job settings. Successful completion of this program qualifies graduates to take the national registration examination. Typical job titles can include: personal chef, clinical dietetic technician, food service director and research dietetic technician.

Expected Job Growth and Earnings
Demand for dietetic technicians comes from nursing homes, clinics, residential care facilities and the increased desire for personal chefs. The starting salary is typically $24,000-$30,000.

Certification and Licensing
Upon completion of the dietetic technician program, students may apply for membership in the American Dietetic Association (ADA). Graduates of this program meet licensure requirements under Public Law 59A-4.100. Successful completion of the program qualifies graduates to take the national registration examination administered through the Commission on Dietetic Registration. Passing of this examination certifies candidates as Dietetic Technicians, Registered (D.T.R.).

Accreditation
This program is accredited by the Commission on Accreditation for Dietetics Education of the ADA, 127 S. Riverside Plaza, Suite 2000, Chicago, IL 60606-6995.

Cost
Estimated tuition is $4,050 (for Florida residents, as of 7/05). Contact the program manager for addtional costs (textbooks, materials, fees).

Application Procedure
Not all core courses are offered every term. There is a specified order in which some courses must be completed. The recommended sequence is available in a student handout. After enrolling at Florida Community College and completing general testing and counseling, students must meet with the dietetic professor or program manager to initiate “The Steps For Successful Completion of Core Courses.”

1. Placement test scores shall meet minimum requirements for entrance into college-level English and mathematics courses, or the proper remediation courses must be taken. Students cannot enroll in further dietetic technician core courses until remedial courses are completed.
2. First semester students must complete core courses HUN 1201 and FSS 1202 with a C or higher. If presently enrolled in these courses, mid-term grades will be used and continuation in the program will be conditional upon completion of courses with C or higher.
3. Students must follow the dietetic technician program course sequence. Many core courses offered in sequence meet only once a year.

By November 1, students will submit a completed application for successful continuation in the program courses to the Institute of the South office.

Curriculum

General Education Courses
ENC 1101	English Composition I	3
	*Mathematics	3
SPC 2600	Fundamentals of Speech Communication	3
	*Humanities	3
	*Social and Behavioral Sciences	3
	Credit Hours	15

Professional Courses
HUN 1201	Human Nutrition	3
FSS 1202	Food Production I	3
FSS 1221	Food Production II	3
CGS 1060	Introductory Computer Concepts	3
or CGS 1570 Microcomputer Applications
DIE 1204	Clinical Nutrition, Phase I	3
FSS 2300	Supervision and Personnel Management	3
DIE 1201	Clinical Nutrition, Phase II	3
DIE 2270	Clinical Nutrition, Practicum I — Lab/Clinical	3
EDF 1005	Introduction to Education	3
FOS 1201	Sanitation and Safety Management	3
BSC 2010C	Principles of Biology I	4
DIE 2271	Clinical Nutrition, Practicum II — Lab/Clinical	3
FSS 1250	Dining Room Management	3
FSS 2942	Culinary Management Internship I	3
FSS 1240	American Regional Foods	3
FSS 1120	Management of Food and Beverage Purchasing	3
	Credit Hours	49

Total Credit Hours: 64

*Refer to A.S. degree General Education Requirements.

Notes
Students enrolled in the food production courses are required to purchase a basic knife set, an approved chef’s uniform and black non-skid shoes. Textbooks are required for a majority of courses.

Students must supply their own health and professional liability insurance coverage while enrolled in the program. The companies, who provide internship sites, require students to have health and professional liability insurance coverage while on their premises.

You have two options in this program: the associate in science (A.S.) degree, which can prepare you for employment or transfer to a state university, and the associate in applied science (A.A.S.) degree, which is intended primarily for students who want immediate employment after graduation. If you choose the A.S. degree you must take MAC 1105, MGF 1106 or a higher level mathematics. The A.A.S. degree requires MAT 1033 or higher. Please see an advisor to determine the option that is best for you.